What is your favorite chocolate dessert? If you ask my husband, the answer is shown in this post. We celebrated his birthday recently and I was wondering what special cake should I bake for him. I thought about the cake decoration, the frosting, the flavors, the candles, there were lots of ideas going on in my mind. Instead of making a surprise, a few days before I decided to simply ask him what he would prefer. “Brownies, of course – he said. Oh, and no candles please.” I see, forget about the decoration, frosting, ganache, whatever. The requirements were very clear: Has to be truly madly deeply full of chocolate and super fudge. That’s it! My birthday challenge was to make the best brownies ever, nothing less.
Granted, I couldn’t conceptualize the best brownies of all times without including the word healthy in it. And since for the chocolate-cocoa part we were saved because of all the worldwide known benefits, I concentrated my focus on the fat, sugar and flour. That translated into substituting the saturated and high on cholesterol butter for the monounsaturated medicinal “liquid gold”; reducing the sugar without compromising the taste, by using semi-sweet chocolate to compensate, and choosing the nutritious and fiber-rich whole wheat flour. How that sounds?
The verdict was unanimously positive. The brownies are husband-approved and the little one, after sneaking a few chocolate chips, caught me in a moment of distraction while taking these pictures and ran away with a square. The joyful faces were all I needed to see. Even when I declared I made those with zucchini and broccoli (oh, the shocking news!) to be the healthiest, the brownies still vanished in no time. I didn’t use any green vegetable in this recipe. But maybe I will next time.
Triple Chocolate Olive Oil Brownies
Preparation time: 20 minutes
Cook time: 30-35 minutes
1/2 cup olive oil
1/3 whole milk
1 tsp pure almond extract
1 cup white whole wheat flour
1/4 tsp baking powder
1/4 cup cocoa powder
pinch of salt
16 oz semi-sweet chocolate chips, divided
Pre-heat oven to 350 F. Grease and flour an 8-inch square baking pan and set aside.
In a large bowl, sift together the flour, baking powder, cocoa powder and a pinch of salt. Set aside.
In a large bowl of a stand or hand mixer, whisk the sugar and the eggs. Add in the other three liquid ingredients (olive oil, milk and pure almond extract). Incorporate the dry ingredients (flour, baking powder, cocoa and pinch of salt) and blend just until combined.
In a small bowl, melt 8 oz of chocolate in the microwave, for 1 minute (30 seconds interval). Stir until smooth. Add to the batter, whisking vigorously until blended. With a spatula, add the remaining chocolate chips (8 oz) stirring well.
Pour the batter into the prepared baking pan and bake for about 30 to 35 minutes. (30 minutes was just right for me, it kept the brownies extra fudge).